Andrew Cullimore

9.1

Garnet core , terracotta rim . Spiced red fruit undergrowth , touch of brown sugar , grafite , tobacco , dried mushroom, touch of smoke . On the palate quite elegant red fruited , dried cranberry , red currant , still very much alive , just enough acidity. Slightly short on the finish , but with a round palate and a slightly sweet , brown sugar tinged finish . Still very much alive and enjoyable . Better than expected — a day ago

Kamall

9.0

Nice balance of fruit and earth. Approachable now — 4 months ago

Lee Pitofsky

9.8

(Disgorged 1/19)- Always my favorite of the Lieux-Dits and without question one of the very best Blanc de Blancs Champagnes on the planet, it’s stunning tonight, rich, powerful and intense with crazy depth to its layers, unfurling in a Burgundy glass to reveal its complex core of rich orchard fruit, roasted nuts, gun smoke, old rum barrels and candied white flowers, all with seamless integration and balance. The palate is generous and detailed, with racy acids, waves of saline laced chalky Le Mesnil minerals and a finish that just keeps going. For me, the BdB benchmark. — 5 months ago

Andrew Cullimore

9.5

Medium deep ruby core , pretty narrow garnet rim , youthful and bright . Slightly funky at first but this blows off to release concentrated spicy cassis , blackberry, red currant , cigar box , wood smoke , truffle. On the palate very rounded with fresh dark blackcurrant and red currant fruits , well balanced acidity. Rounded but quite noticeable tannins. Long sweet red fruit finish with touches of charcoal, grafite and a saline nuance. This is lovely now, and maintained well in the decanter for 5 hours , and will surely last on this high plateau for another decade at least as it appears so young, plump and fruit driven. — 9 months ago

Jay Kline

9.1

Popped and poured; enjoyed over two days. Fairly consistent throughout but best on Day 2. The 2022 “Lodi” pours a bright ruby color with a transparent core; medium viscosity with no staining of the tears. On the nose, the wine is developing with juicy ripe cherry and red plums. Strawberry/watermelon, red ripe licorice, red flowers, crushed gravel minerals. On the palate, the wine is dry with medium tannins and medium acid. Confirming the notes from the nose. The texture is silky smooth and finish is long. Overall, this comes across so fresh and juicy; and unbelievably quaffable. I would drink these now or over the next several years.
— 5 days ago

Jay Kline

9.4

Presented to me double-blind at Tasting Group. The wine pours a deep ruby color with a somewhat translucent (fine sediment), near opaque core fading out to a garnet with a slightly watery rim. Medium+ viscosity with pretty significant staining of the tears. On the nose, the wine is developing with notes of plums, cassis, dark cherries tobacco, some leather, some faint pyrazines, dried purple flowers, clay-like earth and fine baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and luxurious with soft and attractive texture. Initial conclusions is this could be a Merlot, or Bordeaux-based blend from France, USA or Italy but since I seem to get more non-fruit characteristics, I’m calling this a Merlot-based blend from France, Bordeaux, Right-bank, St. Émilion, 2000 vintage. Whoa! 2005 Togni! Dang…this baby has some real Bordeaux sensibilities. Delicious stuff that is drinking very well right now. Apparently, this bottle had been opened the night before so it had plenty of time to breathe. I would expect well cellared examples should drink well through 2035. — a month ago

Brad Jensen

9.4

Strawberries, eucalyptus and plums on the nose, maybe even a lil crushed raspberry on a medium body, with a ruby core with purple hues through the edges. Old world styled, gripping tannins and dry, with prominent eucalyptus, ripe plum, cigar smoke, and tart cranberries and maybe even a lil tar. Definitely could use some time to soften, but still beautiful! — 7 months ago

Jay Kline

9.3

Popped and poured. The 2021 “Cuvée Réservée” pours a deep ruby color with a deep but transparent core; medium+ viscosity and moderate staining of the tears. On the nose, the wine is developing with notes of ripe red and black brambles, spiced meat, black pepper, some purple flowers and stony minerals. On the palate, the wine is dry with medium+ tannin and medium acid. Confirming the notes from the nose. The finish is long. This comes across lighter and more Burgundian than the last handful of vintages; almost giving me some 2014 vibes (which is a vintage in the last decade that I adore). It’s really good and shows a bit more elegance that I quite like. Looking forward to tracking this vintage as time goes on. Drink now with some patience and should be cracking through 2041 with ease. — a month ago

Lee Pitofsky

9.5

Gorgeous wine! Elegant, satiny and detailed with a beautiful bread dough, orange blossom and citrus-spice aromatic core and a chiseled, textured palate with racy and zesty lemony acids driving all of its flavors home. Going to age perfectly. 🙌🏻 — 4 months ago

Jay Kline

9.2

Popped and poured from magnum; enjoyed over the course of two days. Best on Day 2 as the wine came into better balance. The 2015 “Caravina” pours a deep ruby with a nearly opaque core. Medium+ viscosity with moderate staining of the tears. One the nose, the wine is developing with notes of black cherry, brambles, tobacco, violets, herbs, and soft baking spices. On the palate, the wine with dry with medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is medium+ and the acid plays a significant role, giving some real lift to the lush fruit. And while we’re on the topic, I’ll just share an observation that the acid is a significant characteristic for Seavey. In their youth, they are somewhat tough to fully appreciate (Ridge also has this reputation). I’m not suggesting Seavey is an analogue to Monte Bello, rather just stating they seem to be playing the long game…and I’m here for that. That being said, these are good now but will be more pleasurable in another couple years (at least in this format) and should be lovely through 2035. — 5 months ago